2 env. unflavored gelatin
1 c. chicken stock
1 cooked hen, cut fine
1 can pimentos, drained
2 c. celery, chopped fine
6 hard boiled eggs, chopped
2 tbsp. pickle relish
Salt to taste
1 c. mayonnaise
Olives (optional)

Soften gelatin in 1 cup cold water; add hot chicken broth. Heat, stirring until gelatin is dissolved. Cool.

Combine chicken, pimentos, celery, eggs and pickle relish. Season with salt. Stir in gelatin, then mayonnaise. Press into mold. Refrigerate overnight. Garnish with olives, if desired.